Today I’m sharing my favorite vegan egg substitutes for baking. Being vegan often invites the question, “What do you eat?” So I bake a lot—and I love showing how well vegan swaps work in familiar recipes. Below I describe the substitutes I reach for most, how to use them, and which types of baked goods they suit best.
This topic has been widely covered, so consider these notes practical tips based on my experience rather than an exhaustive list.
1. Aquafaba
Aquafaba is the savory liquid from a can of chickpeas. It became popular around 2016 and is now a staple in vegan baking because of its versatility. Aquafaba can mimic both egg whites and whole eggs.
Primary uses:
– As an egg white substitute to whip into meringues and frostings.
– As a whole egg substitute to add lightness and tenderness to cakes, waffles, muffins, and other baked goods.
I often use aquafaba to lend a soft crumb to cakes and quick breads. Typical conversion ratios are:
- 1 tablespoon aquafaba = 1 egg yolk
- 2 tablespoons aquafaba = 1 egg white
- 3 tablespoons aquafaba = 1 whole egg
These simple measures make it easy to swap aquafaba into many recipes. For best results, use the liquid straight from a can or reduce it slightly if it seems very thin.
2. Chickpea flour
Chickpea flour (garbanzo bean flour) is a great binder and provides some leavening properties when mixed with water, making it a strong egg alternative. It’s also high in protein, which helps structure baked goods.
To replace one egg: mix 3 tablespoons chickpea flour with 3 tablespoons water until smooth. For an extra-large egg, use 4 tablespoons of each. If you want a richer substitute, use a non-dairy milk such as almond milk instead of water.
Chickpea flour works well in cookies, cakes, scones, and French toast, where it can add a subtle savory depth and help the batter hold together.
3. Flaxseed meal
Flaxseeds are an excellent source of omega-3 fatty acids, antioxidants, and fiber. Ground flaxseed, or flaxseed meal, is easier to digest and is what you’ll typically use in baking. A “flax egg” adds moisture and a slightly chewy texture that’s ideal for dense baked goods.
To make a flax egg: mix 1 tablespoon ground flaxseed with 2½ tablespoons water, stir, and let sit for about 15 minutes until thickened. Use this to replace one egg.
Flax eggs are great in brownies, cookies, pancakes, and muffins. They’re less suitable for very light cakes or pastries because they don’t provide the lift that true egg whites do.
4. Tofu
Silken or soft tofu is an ideal replacement when eggs are used mainly to add moisture rather than to leaven. Pureed silken tofu creates a smooth, creamy texture that works well in dense desserts.
Use ¼ cup pureed silken tofu to replace one egg. Be sure to blend it until completely smooth to avoid any lumps. Silken tofu is especially useful in brownies, custard-style pies, and raw vegan cheesecakes.
5. Bananas
Mature mashed bananas add natural sweetness, moisture, and binding to baked goods. They’re perfect for quick breads, muffins, pancakes, and some cakes where a hint of banana complements the flavor.
For one egg, use ½ of a mashed ripe banana (about ¼ cup). Because bananas don’t provide leavening, you may want to add an extra ¼ to ½ teaspoon baking powder or a small amount of baking soda depending on the recipe. Expect a slightly denser crumb—excellent for banana bread and pancakes, less ideal for light sponge cakes.
6. Applesauce
Unsweetened applesauce is a neutral-tasting option when you want moisture without banana flavor. Use it sparingly: applesauce can make batters dense or even a bit gummy if overused.
For one egg, use ¼ cup unsweetened applesauce. If using sweetened applesauce, reduce the added sugar in the recipe. Like bananas, applesauce does not provide lift, so adding about ½ teaspoon extra baking powder can help lighten the texture.
Other substitutes you may encounter include chia “eggs” (similar to flax), mashed avocado, and sweet potato purée—each with its own texture and flavor profile. The best choice depends on the role eggs play in the recipe (moisture, binding, or aeration) and the flavor you want to highlight.
With lots of sugary love,
Nisha